Southern Pride of Texas
Restaurant & Catering Industry News
253 articles on smoker care, BBQ tips, industry news, and more.
What Lehigh's Clayton's Kitchen Gets Right About Campus Foodservice — and What Your Restaurant Can Learn
Lehigh University's rotating restaurant concept offers real lessons in volume planning, equipment strategy, and how t...
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Look, You Asked About Traegers—Here's What I Actually Think
Earl answers the Traeger rib question honestly, explains why pellet grills have limits, and talks about what commerci...
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What Chili's Chicken Sandwich Surge Actually Tells Commercial Operators
Chili's growth reveals equipment lessons for BBQ operators watching casual dining trends shift toward high-volume, co...
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What McDonald's, Wendy's, and KFC Menu Moves Mean for Commercial BBQ Operators
Big QSR chains are chasing smoked and slow-cooked flavors. Here's what that signals for BBQ restaurants and catering ...
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Running a Skeleton Crew: Equipment Choices That Actually Reduce Labor Dependency
Practical equipment strategies for BBQ restaurants running short-staffed, from automated smokers to batch sizing that...
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What I've Learned Helping Franchise Operators Standardize Their Smoker Programs
Equipment standardization across BBQ franchise locations requires more than picking a smoker. Here's what actually wo...
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Hiring for Your BBQ Restaurant: The Skills You Can't Teach and the Ones You Shouldn't Pay Extra For
After 22 years servicing smokers in commercial kitchens, Ray breaks down which skills to hire for and which ones any ...
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Your Brisket's Last Mile Might Be Ruining Everything You Built
How BBQ operators are solving the packaging, holding, and delivery challenges that make or break online ordering prog...
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Ask Jill: Why Your Equipment Vendor Relationship Matters More Than the Quote
Trust isn't soft. It's margin protection. How the right vendor relationship affects your equipment decisions and bott...
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Your Smoker Should Be Working When You Can't Find Anyone Else To
Practical equipment strategies for BBQ restaurants running short-staffed. How the right smoker setup reduces labor de...
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Your Smoker Did Its Job — Don't Let the Last Mile Undo It
How BBQ restaurants protect smoked meat quality through packaging, holding temps, and delivery logistics for online o...
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What McDonald's, Wendy's, and KFC Menu Moves Tell You About Where Commercial Smokers Are Headed
Fast food chains are chasing smoke flavor hard. Here's what their new menu items mean for BBQ operators with real equ...
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